Freeshipping Yunnan wild tea white tea buds spring wild white spores Pu er raw tea 100g
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Freeshipping Yunnan wild tea white tea buds spring wild white spores Pu er raw tea 100g
Freeshipping Yunnan wild tea white tea buds spring wild white spores Pu er raw tea 100g
Freeshipping Yunnan wild tea white tea buds spring wild white spores Pu er raw tea 100g

Freeshipping Yunnan wild tea white tea buds spring wild white spores Pu’er raw tea 100g/bags

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Taste: Bacillus tea with fragrant wild flowers and the aroma of high long , but flavored tea colorless , non- bitter taste , entrance sweet , slightly sour, tea gas lighter . With slimming beauty effect, the majority of women love .

Features: wild tea spores germinate because at this before the beginning of spring , hence the name of spring buds. After a wild opening Bacillus tea soup , the aroma quickly spread, that those who make the tea garden flowers Pro , drunk in which it is also known drunk buds, potpourri . Paowan tea, open tureen look , the bottom water Lingling , like most of the girls just out of the bath , so there are people called it the moon goddess. Spore germination of wild Pu’er tea with other different , to not curled the leaves is issued, but a bag of white buds , leaves bud is hidden in the package inside. When the blade is not long out of the entrance and sweet , and then leaves grow , the entrance are more sour , a bit like lemon tea flavor. Bacillus wild tea refreshing summer drink up more , so welcomed by female white-collar workers .

[ Tea ] on

Yunnan Province, Yunnan large leaf tea is certainly within the region drying green Maocha as raw material, after the fermentation process and pressed into the loose tea

Tea . “Tea” harvest : Usually in spring , summer, autumn and winter seasons . Spring and harvested from February to April , 15 days after mining to festival

Spring and received the top grade , much more expensive than a bud , bud core thin and white ; summer tea harvested in May-July , said the rain tea, such as the production of properly,

Quality tea approximate spring ; autumn tea harvest in August-October , said the valley tea , tea quality inferior to the spring, summer tea ; Dongcha little harvest, farmers only

The amount of harvest their own drinking.

[How to brewing tea ]

1 large selection of brewing tea pot belly to avoid tea too thick , the proposed material should choose clay pots , purple sand pot ;
2, with about 5-10 grams of tea brewing , it is appropriate 95-100 degrees boiling water . Brewing time 1-3 minutes , watching his soup , class red

When the wine is better . For longer is black, is not good. According to personal preferences can be determined shades brewing time ;

3 , moist bubble tea is brewing indispensable program . Warm bubble tea can remove dust , wake up tea “Jervis ”

Infusion rate should be fast ;

4 , drink hot tea smells required before the toast nose , you can feel the smell of aromatic nostrils Chen , a sense of elegance Qinxin leisurely ;

5 , sipping tea intentions fine chemicals entrance , before they can really rhyme lent feelings tea penetrate teeth , bleeding gums Qin , full of fragrant , sweet

Dew ” fluid ” , refreshing , lingering thirst, this is the best feeling of Pu’er “back rhyme .”

One , ready to brew

Water: 100 cooked tea with boiling water , the water temperature is about raw tea master at about 90 , with mineral water , spring water , purified water brewing Pu’er

Tea taste very good . Should not use tap water, so as not to destroy the tea chlorine nutrients affect the taste of tea .

Tea : Teapot , tureen , a variety of products can be elegant cup cup , purple , tureen brew tea can fully enjoy tea

Mellow taste aloes, cream cups , elegant tea cup suitable for easy use in the workplace . Select the teapot, tureen should use big belly

The easy stretch of tea and nutrients leaching .

Second, untie tea

From the traditional tea , and a variety of forms such as tea cakes ways , brick , Tuo so , pry Pu’er tea requires special knife or tea

Cone to take tea, tea is the correct operation of the cone from the edge of a knife or tea and tea side inserts, thumb pressed tea with a clever force

Pry tea was massive . Recent need to drink tea all easy to pry open the store with purple tea pot after the dissolution of the best , professional terminology

The nickname given to “wake up tea ,” said.

Third, the brewing step

Cast Tea: According to the characteristics of tea and tea leaves to determine the number of investment yields, Pu’er investment volume of about 4-5 grams of tea , because tea flooding

The material is rich , so choose to adapt tea brewing skills standards , generally a tea brew can be repeated more than 10 times.

Wash the tea : Put tea , tea with boiling water into the boiling water about 1 /3 of the rapid wash tea, tea to wake up , shower Chen Xiang , wash Pu

Er of dust .

Brewing : brewing tea after the fair to be separated into a cup or container products cup of tea , use separation tea strainer, filter broken tea ,

Used office productivity elegant tea cup itself is functional separation , it is more convenient to use . When brewing tea in the soup

Among the more exquisite, large tea pale and tasteless , too late to cause heavy stew bitter taste of tea , only slowly realized in practice , according to Pu’er

The water extract features, the soup can be divided into time slower first half , the second half of the fast , the slow second half to practice to master.

When drinking problem , the reason may be as follows :

When cooked tea brewing , tea was dark red , possible reasons : brewing time is too long , or throw tea excessive .

Health brewing tea, teawater in general , possible reasons : Water is not enough, the soup is too fast, not enough tea water temperature is not

Bubbles out of the inner quality . General drinking water temperature is about 85 , suggested in the soup a little bit slower, after more practice to master ,

Or recommend the use of professional brewing tea to brew .

When brewing began as brewing a long time, or temperature control is not good , resulting stew of tea , will also affect the subsequent brewing times less

Less and taste change , the only way to solve only more practice to master, the same tea brewing different people have different taste changes , technical

The more strange coincidence , it does not matter how good the tea tastes better .

Before making Pu’er , if you can calm down , calm tea will smell, only adjust the mood to Chen Xiang Pu’er sentiment .

Fourth, the tea store

1 , stored in a dry and ventilated place saying: ” Hi Jelly tea leaves and fragrant fear drugs, thermophilic dry and avoid cold and wet .” Family tea must be kept

Dry and ventilated place , but not directly by blowing wind. Although the transformation is slow , but it can keep the tea ‘s true .

2, to avoid odor savor tea easiest to absorb odor in the air , so it should seek to save the environment clean without savor . Preferably every

Day morning windows open for ventilation , allowing the home smell dissipated quickly.

3 , the use of traditional bamboo bamboo bamboo bamboo packaging packaging helps tea after fermentation , has filtered savor , to ensure the efficiency of pure

Fruit . If you would have been apart of tea , use plastic wrap dense , weather and humidity changes , prone to mildew and

Odor, destroyed the tea ‘s flavor.

4 , purple pot , clay pot purple clay pot and Yunnan folk tea pots are suitable for storage can also be disassembled tea cakes

Add purple tank storage , one for easy access , and second, to Chen tea has a natural wake up process.

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